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SEAFOOD BOIL

Ingredients

  • 2 lbs. peeled and deveined shrimp
  • 4 doz. littleneck clams
  • 5 hot sausage links
  • 1 steam-in bag small red potatoes
  • 1 carton cherry tomatoes
  • 4 ears of white corn, cut off cob
  • 1 bottle clam juice
  • 5 TBLS marinara sauce
  • juice of two lemons
  • 5 cloves garlic, chopped
  • 1 shallot, chopped
  • fresh parsley, chopped
  • crushed red pepper
  • 3 TBLS Old Bay
  • kosher salt/pepper
  • large tin foil pan
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The other day, I made what I think was one of my best meals ever on the grill…a Seafood Boil…well…maybe I should call it a Seafood Grill…you will enjoy this so much…especially if you are a seafood lover.

It is super simple and takes about 30 minutes, including preparation. Remember to shop local for most of these ingredients at the Carolina Meat & Fish Co.

Begin by soaking the clams in water with a touch of flour for about 5 -10 minutes…this will allow the clams to release any dirt. Rinse and set aside. While the clams are soaking, place the steam-in bag of potatoes in the microwave and cook according to the package directions…I cooked mine for 8 minutes. Cut the sausage into pieces and cook until they fully-cooked and browned.

Rinse the shrimp. In the tin foil pan, add a touch of olive oil to coat the bottom of the pan. Add the corn kernels, steamed potatoes, shrimp and sausage. Season with salt, pepper, Old Bay, and hot pepper flakes.

Squeeze the juice of two lemons onto mixture and add lemon rinds. Add the garlic, shallots and some fresh parsley. Throw in the cherry tomatoes, along with the marinara sauce and clam juice. Toss mixture to fully coat then top with rinsed clams.

Cover tightly with aluminum foil and place on hot grill (400-500 degrees) until the shrimp are cooked and clams have opened…should take about 10-15 minutes. You can toss a few times during the cooking process…just be sure to reseal tightly with foil. Once finished, transfer to a big serving dish and top with fresh parsley and lemon juice. ENJOY!

SEAFOOD BOIL

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